Soups

Pumpkin Soup #1

2 lb pumpkin
2 large onions
2 tsp sugar
1 tsp salt
ground pepper
packet of onion soup mix.

Chop onions and pumpkin. Simmer (barely covered) until tender. Blend. Make soup mix according to instructions on packet. When
boiling, add the blended vegetables with the salt and pepper. Also add nutmeg if desired. This soup is especially good served with a
dollop of cream floating on top.
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Pumpkin Soup #2

3 rashers Bacon (optional) 300ml Cream
2 Onions 4 Tablespoons white wine
1 large Potato Sage, Rosemary, Thyme
750g Pumpkin 1 Tablespoon Nutmeg
1 Tablespoon Butter Pepper, Salt
600ml Chicken Stock

Saute chopped bacon, onions and herbs in the butter, but do not brown. Cook pumpkin and potato in water. Pass
bacon, onions, potato and pumpkin through a fine mincers, and then add pumpkin water, chicken stock and two
thirds of the cream. Simmer five minutes. Add wine, nutmeg and seasoning to taste. Cook till smooth.
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Curried Kumara ( sweet potato) Soup
75g butter
2 cloves garlic
1-2 tsp curry powder (I also add extra cumin because I like it)
500g kumara
1 1/2 cups water
2 tsp instant chicken stock
about 3 cups milk
1/4 cup cream (optional - but realy good)
Add the crushed garlic and curry powder to the butter in a large suacepan. peel the kumara and slice to about 1 cm thick.
Cook in the butter, without browning, for 1-2 minutes and then add the water. Cover and cook for 10 minutes until tender. Stir

in the chicken stock, then blend, thinning as you do so with the milk. Add the cream and reheat without boiling.
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Smoked seafood chowder

INGREDIENTS

• 100g butter
• 1 leek, finely sliced
• 1 medium onion, chopped
• 1 tablespoon flour
• 1 cup fish stock (use the liquid from the canned smoked fish)
• 2 cups milk
• 1 cup sweetcorn (fresh off the cob, frozen, canned or creamed)
• 1 potato, peeled and diced into small pieces
• 1 x 310g can of smoked fish fillets, or 2 cups flaked
smoked fish
• 2 cups approx. mixed seafood
• 1/2 cup cream
• 1/2 cup chopped parsley
• Salt and freshly ground black pepper

STEP 1

Heat the butter in a large saucepan, add the sliced leek and onion. Stir-fry 3-4 minutes
then add flour and stir well.
STEP 2

Stir mixture over a gentle heat and add fish stock and milk. Add corn, diced potato,
smoked fish and other seafood. Gently simmer until potato is softened and the soup is
smooth and thick.
STEP 3

Add cream and parsley. Season to taste with freshly ground black pepper and a little
salt.
Note: smoked fish tends to be quite salty.
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